Start by pouring the buckwheat flour on your worktop and make a well in the middle. Fill it with the cold cubes of butter, the beaten egg, the salt and the water. Now bring all the ingredients together and knead it into a nice ball of dough.
Then cover it and let it rest in your fridge for at least 1 hour.
After the hour dust your worktop with some buckwheat flour and start rolling the dough. It needs to be around 3 millimeters thin. If the dough starts sticking use some more buckwheat flour.
Once you’re happy with the thickness cut a small part in long strips and use those to cover the inside of a tart ring. You can use any shape you like. Then use the back of your knife or a pallet knife to trim the top and press the dough into the baking ring once more. You want to be absolutely sure it’s tight, otherwise it might collapse while baking it.
Now press the ring into the remaining part of the dough sheet and remove any excess dough. Then place it on a perforated silicon sheet and let it cool down in your fridge for at least 30 minutes.
After that bake it at 160 °C for about 15 to 20 minutes. If you don’t have a perforated silicon sheet be sure to make some little holes in the bottom with a fork. This prevents the dough from raising up.
Meanwhile mix the egg yolk with the cream. We use this to make the tart shine and it helps retaining it’s crispy texture.
Once the tart shell is done let it cool down for 5 minutes before removing the baking ring. If needed use a grader to thighty up the top and sides. This is optional, but it will give a better end result.
The use a brush to add a thin layer of the glaze on both the inside and outside of the tart.
Bake it for another 10 to 15 minutes till golden brown. After that let it cool down completely.
